Cover the wok and allow to simmer for 20 – 30min on medium heat until the chicken is cooked through and tender.

Serve with cauliflower rice or steamed broccoli.

TIP: This curry can be made with any animal protein, but seems to go best with chicken, pork or fish for a more authentic Thai dish. The coconut milk, rich in lauric acid, also presents a very distinctive taste, often found in Oriental cooking. It’s really good for you, and because it is lactose free, those who are intolerant to dairy can still experience that rich, creamy flavour without the side effects of cow’s milk. This recipe is taken from The Low-Carb Creed by Sally-Ann Creed, and published by Creed Nutrition